Page 280 - Pie Squared

COWBOY BEEF STEW SLAB PIE

WITH A LARD CRUST

Serves 12 to 15

Cowboy beef stew is differentiated from other stew recipes by the
black coffee that flavors the gravy. I have always imagined this stems
from some romantic notion of the Wild West—the campfire, covered
wagons, and the last cup of coffee in the ever-present speckled

coffee pot. For me, the provenance is not as important as the flavor,
which is earthy and rich; every bite inspires the question, “What is
that?” Cut the beef into bite-sized pieces to make this pie easier to
serve and eat. Brown the cubes in a hot pan, quickly, to sear the

meat and ensure a nice, tender, never mushy bite of meaty pie. The
crust is flaky and sturdy at the same time, a proper foundation for
this hearty dinnertime pie.

Make Ahead: The filling may be thoroughly cooked and refrigerated
for up to 3 days or frozen for up to 3 months. Defrost in the

refrigerator overnight.

LARD CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

12 tablespoons (170 g) rendered lard or leaf lard, cubed and frozen for 20
minutes

4 tablespoons (56 g) unsalted butter, cubed and frozen for 20 minutes

½ teaspoon kosher salt

½ cup (120 ml) ice water

2 tablespoons vodka, ice cold, optional